Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lentils
Sunflower seeds
To serve
How it's done
Lentils
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., then add the lentils and cook briefly. Pour in the stock, cook the lentils (uncovered) for approx. 10 mins., stirring occasionally until tender. Whisk the mustard, balsamic and oil in a bowl. Grate in a little zest from the grapefruit and the orange. Add the warm lentils to the dressing, leave them to cool in the dressing. Divide the grapefruit and orange into segments. Cut one quarter of the grapefruit segments and half of the orange segments into small pieces, mix in with the lentils (see tip).
Sunflower seeds
Heat the oil in a non-stick frying pan. Toast the sunflower seeds, chilli flakes and rosemary for approx. 5 mins. while stirring, season with salt.
To serve
Remove the chicory leaves. Place 1-2 tsp of the cream cheese in the wells of the chicory leaves, top with the lentil salad. Sprinkle with sunflower seeds.
| Tip: | You can cover and store the remainder of the fruit segments in the fridge and enjoy them with quark or yoghurt for dessert or breakfast. |
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